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Monthly Archives: October 2015

Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband’s very favorite dessert, though he doesn’t get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while. It seems to be a tradition for me to make at …

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Pumpkin Hummus

It might be soup season, but it’s also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I’ve worked with plenty of variations on the …

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Khara Bread (Indian Spiced Bakery-Style Bread)

There is nothing quite like the irresistible aroma of fresh baked bread, especially during the colder months because the kitchen gets all warm and toasty too. For hours, my entire space was filled with the heavenly scent from this spiced bread. I could hardly wait for it to cool down …

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Raw Cocoa Gingerbread Brownies

The popularity of raw treats these days doesn’t just owe to the wholesome nourishment provided by raw healthy ingredients or to the simplicity of making goodies without having to cook. The fact is that raw treats are every bit as delicious — or even more so — than the baked …

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Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are …

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Baked Mini Vegetable Chickpea Samosas

I’ve introduced many diners to Indian food and I’ve always found that one of the best ways to initiate those unfamiliar with Indian cuisine is to offer up some appetizers. Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or …

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Essentially Raw Pumpkin Bites

Every autumn when pumpkins are in season, I make sure to make a few trips to purchase some small pie pumpkins and roast them so I have pumpkin purée all year long. I keep 1 cup quantities in the freezer in small sealed bags that I can simply thaw before …

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Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it’s so absurdly delicious and wholesome that it presents a challenge to …

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Spiced Teff Cakes with Sun-Dried Tomatoes

With my recent forays into Ethiopian cooking, I’ve become interested again in revisiting teff for the first time in many years. Teff has been the staple grain of Ethiopian cooking for thousands of years but is relatively unknown to the rest of the world except through the sourdoughed teff flour …

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No Croutons Required – Early Autumn Edition

Welcome to the September 2015 edition of No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself. This month we have 9 recipes to share. Perhaps because September was warmer than usual, we have a good selection …

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